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Format 記事・論文


本多 裕司


Title グルテンフリー米粉パンのテクスチャー改善におけるプロテアーゼ効果の解明
Author 本多 裕司
Place of Publication (Country Code) JP
Parallel Title Reaction mechanism of protease in gluten-free rice bread baking
Year of Publication(W3CDTF) 2013
Target Audience 一般
Material Type 記事・論文
is part of (URI Form)
is part of (ISSN Form) 21880662
is part of (ISSN-L Form) 21880662
Magazine-which-carries-the-article name 年報 / 飯島藤十郎記念食品科学振興財団 編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology
Printing volume 29
Printing page 136-139
Language(ISO639-2 Form) jpn : 日本語

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